** PLEASE NOTE. I have not made this recipe in some time and have heard from a few readers that they had some problems with it. As I’m able to find the time I will be testing it out to make sure its in working order. Sorry for any inconvenience !!**
A Few weeks ago I put together a Recipe For Gluten Free/Dairy Free Perfectly Fluffy White Cake. Its one that I’m fond of- but the kicker is that it contains Eggs which I know are a problem for many. I’m able to eat them- but I wanted to spend some time figuring out a recipe that would cator to those avoiding them whatever the reason may be.
This recipe has been.. a challenge. . 5 tries it took me to get to this place. And to be honest If I wasn’t absolutely sick of making cupcakes I might try it one more time this evening with just a few minor changes for the sake of my own curiosity. This will happen in the future- but for now- I’m pleased to share this triumph- and I’m confident you will be too Its a delicious cake! (The only reason I want to play around with it is to learn more about “how things work” not due to any problems with the recipe)
a few IMPORTANT things-
This photo is not mine. Have to replace a light tomorrow as I dropped one of my bulbs this morning- and then I promise I will take some pictures. I pulled this image off of google as the texture looked quite similar to mine.
You MUST use Sweet Rice Flour. There is no subbing. Changing the Sweet Rice Flour WILL affect the texture of the cupcakes drastically. I started this recipe using a white rice flour/ Sorghum Mixture- it was ok. This is MUCH better. The sweet Rice flour will provide you with a soft fluffy texture. Using other flours will make your cupcakes taste more like muffins.
Do NOT up the liquid content. This was what I spent endless time trying to perfect. Back before going Gluten Free I used to make exceptional cakes- I would load in the extra fats to add moisture such as Sour Cream and Pudding. I tried doing this with my Gluten Free Cakes and found I ended up with gummy weird textured gross un-risen cake. With Gluten Free there is a VERY fine line between a cake that is gummy and one that is airy. Finding the line of moisture between those two is a challenge I battle and work endlessly until I discover So- please if you want your cake to rise- follow the measurements I have called for exactly
Due to the fact that this cake does not contain Eggs- its not going to rise quite as veraciously as you might like. I’ll be honest and tell you that I have yet to try this in a cake pan- I experimented only with cupcake pans. I noticed that the batter rose about 2 inches in the cupcakes tins. Another thing- I’m still trying to figure out why this happens- but when these bake you will notice the tops of the cupcakes (or cake) are quick to turn a golden brown hue. My educated guess is that this happens due to the Fat and sugar content. I assure you that this “crust” will not affect the flavor of the cake. If you are uneasy about your cake getting too dark feel free to throw a dome of tinfoil over the top the last 15-20 minutes of baking. I was not concerned with the slight browning as I covered it with icing anyways!
The batter for this is a little bit on the thick side. This is the way that is should be! When it comes to making gluten free cakes- usually a thin batter results in an overly wet gummy cake. Thick Batter= A Great cake!
The sugar- To go the refined sugar free route I recommend doing a combo of Xylitol and Cane sugar or Coconut Sugar. Xylitol to me has a bit of an aftertaste that I do not enjoy- BUT I love the low glycemic benefits that it has -so I have found that if I use in in part with another sugar that my results are fantastic. SO for this recipe try 1/2 Cup Xylitol + 1/2 cup Cane sugar. You of course can also use Refined White sugar if you want to. If you do this you may want to cut back and use only 3/4 cup . (This all depends on how sweet you like your cake) DO NOT use a liquid sugar here such as Honey, Agave , Coconut Nectar etc. Liquid Sugars Create Moisture- as I stated above in this case you do not want any more than I have already called for in the recipe. So make sure to stick to the granulated sugars.
I have called for King Arthur’s Gluten Free Cake Enhancer. Is it necessary? To be honest probably not. I have just found it has been a nice little added support in helping my cakes rise when I do use it. (If you live in Rochester Ny- this product can be found at Cooks World in Pittsford)
This recipe made around 16 Cupcakes. I would safely say this would fill one 9 or 10 inch cake pan.
Make sure to bake this cake in the middle rack of your oven. Higher or lower in the oven will encourage burning/overbrowning.
I baked this cake recipe at 350 for 25-30 minutes (as cupcakes) making this as a cake will require a longer cooking time- use the “clean” toothpick trick as your guide
- 1 Cup Sweet Rice Flour
- 2/3 Cup Tapioca Flour
- 1/3 Cup Potato Starch Flour
- 1 tsp Xanthan Gum
- 1 Cup Sugar (see note on sugar)
- 2 Tsp Double Acting Baking Powder
- 1 1/2 Tsp Baking Soda
- 1 TBS King Arthur Gluten Free Cake Enhancer
- 1/2 Tsp Salt
- 1 1/2 TBS (dry) Ener-G Egg replacer (Do NOT add liquid called for on box)
- 1 Cup Heavy Coconut Milk (full fat) (Purchase the full fat cans and skim as much of the heavy cream off the top for this cup)
- 2 Tsp Vanilla Extract
- 1 Stick (8TBS) Softened
- 3 1/2 TBS Applesauce
- 1 Tsp Apple Cider Vinegar
- Preheat oven to 350 Degrees.
- In a Large Bowl (or in the bowl of a stand mixer) Combine all the dry ingredients and mix well.
- Add in the Coconut Milk, Softened Earth Balance, Vanilla Extract, Applesauce and Apple Cider Vinegar and mix well.
- Spoon the batter into cupcakes tins or into a greased Cake pan.
- Bake 25- 30 minutes for cupcakes or longer for a cake (I’m predicting 40 minutes or so)
Remove from the oven and allow to cool fully before cutting into or eating (as it will finish baking as it cools)
If you need an icing recipe try this Gluten Free/Vegan Buttercream Recipe
For a Refined sugar free frosting – combine the following ingredients using a hand mixer.
- 10 Tbs Room Temp Earth Balance Butter (soy free) or Coconut Oil (For corn free)
- 5-6 Tablespoons of Arrowroot
- 1 TBS Nondairy Milk
- 3/4 Cup Powdered Sucanat Sugar (Or other sugar of your choice)
- 1 Tsp Vanilla Extract
- 1 Packet Stevia (optional)
Happy Cake Making!